The present invention relates to a method for cooking chicken feet and chicken feet cooked by the same. The method for cooking chicken feet includes: a steam heating step of heating washed chicken feet in a steamer； a mixing step of mixing the chicken feet, processed by the steam heating step, with powder seasoning； a contracting step of making tissue of the chicken feet contract by quenching the chicken feet mixed with the powder seasoning； a direct flame roasting step of roasting the surface of the chicken feet processed by the contracting step； and a freezing and ripening step of quenching and ripening the chicken feet heated by direct flames. According to the method for cooking chicken feet of the present invention, on the surface of the chicken feet, there is not residual water in an extent to prevent the seasoning from being attached and absorbed to the chicken feet as steam is used to heat prepared chicken feet. Particularly, fine powder-type seasoning is mixed with the chicken feet when the tissue of the surface of the chicken feet becomes loose and spreads. Therefore, the seasoning can be absorbed into the chicken feet in an easy manner and thus can be absorbed into deep portions of the chicken feet. Accordingly, the chicken feet can have rich taste. In addition, a person can feel original taste of the chicken feet even when eating the chicken feet after storing the chicken feet for a long period of time as the tissue of the chicken feet contracts by quenching the chicken feet immediately after mixing the chicken feet with the seasoning and thus the absorbed seasoning is captured and maintained in the tissue. The chicken feet can have texture with a soft inside and a crispy outside obtained by roasting the surface by directly heating the quenched chicken feet with flames at high temperatures.본 발명은 닭발요리방법 및 상기 방법에 의해 제조된 닭발요리에 관한 것이다. 상기 닭발요리방법은, 세척된 닭발을 스팀가열기에서 익히는 스팀가열단계와； 상기 스팀가열단계를 마친 닭발에 분말양념을 배합하는 배합단계와； 배합이 완료된 닭발을 급랭시켜 닭발의 조직을 수축시키는 수축단계와； 수축단계를 마친 닭
